This is another of JoAnna’s awesome recipes. She made it once when I was pregnant and I loved it so I had to keep making it all the time. I’ve been making it ever since. I think this was back when I was pregnant with Izzy and she will be 10 in a couple weeks so this is a long-loved recipe, tried and true.
It takes a while to make because it involves a lot of chopping and some of my kids won’t eat it because “it’s spicy”, but I like it so much I don’t even care if they eat it. I’d eat it all by myself and be totally ok with that. It’ll just take me a while. It’s good on tacos, burritos, any Mexican food really and is good on tortilla chips as well.
This recipe makes a big batch. If you want, you can make half of it to start off with and use half of everything except the cilantro (because it’s hard to divide a bunch of cilantro).
I don’t think it would freeze well, but I don’t know for sure. I’ve never had enough left to freeze. It can be made ahead of time and refrigerated. It’s gluten free, dairy free, sugar free, junk free, full of different colors of veggies and absolutely delicious. And if you make it and you don’t like it, let me know and I’ll come eat it for you.
Pico de Gallo
Ingredients:
- 10 Roma tomatoes, diced
- 5 jalapeños, seeded and diced
- The leaves from 1 bunch cilantro
- 2 bunches chives, diced
- 1 onion (you can use red or white, I usually use white but red would be prettier), diced
- 1 lemon, juiced
- Salt to taste
Instructions:
- Chop all ingredients.
- Mix all ingredients.
- Taste and add salt, if needed.
- Enjoy and repeat.
Made from Scratch 